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Chapter 8: Durum-Based Products: Problems, Causes, and Resolutions

Wheat Flour
Pages 115-123
DOI: https://doi.org/10.1094/189112725X.008
ISBN: 1-891127-25-X


Topics Covered

  • Ingredients and Formulation
    • Pasta
    • Noodles
  • Processing
    • Pasta
    • Noodles
  • Product and Processing Issues
    • Pasta
    • Noodles
  • Troubleshooting

Introduction to Chapter

In the United States, durum wheat is used almost exclusively to make pasta products. These products are extremely popular all over the world and come in a variety of forms (Fig. 8-1). Spaghetti, lasagna, linguine, and vermicelli are examples of pasta products known as “long goods.” Macaroni, rigatoni, ziti, and penne are examples of “short goods.” All of these products are identical in formulation, although they have many shapes and sizes. The formulas used to produce pasta are simple, usually consisting of only semolina, water, and possibly enrichment.

Noodles are related products but are often made with soft wheat flour instead of semolina. Common ingredients found in noodles, in addition to semolina or flour and water, are salt and eggs. Although these products are not often based on durum wheat, they are discussed here because of their similarities to pasta in formulation, processing, and the issues associated with them.